Skip to main content
Prawn and Roasted Butternut Squash Dal
Prawn and Roasted Butternut Squash Dal

Prawn and Roasted Butternut Squash Dal

with Coconut and Red Split Lentils

Dal isn't just the name for the dish, but also the lentils that make it. With warming spices and juicy king prawns, our Prawn and Roasted Butternut Squash Dal heroes pulses as well as veg and seafood. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:
Calorie Smart
Allergens:
Mustard
Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Butternut Squash

1 unit(s)

Onion

1 unit(s)

Courgette**

1 unit(s)

Garlic Clove**

50 grams

Korma Curry Paste

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

100 grams

Red Split Lentils

150 grams

King Prawns**

Not included in your delivery

250 milliliter(s)

Water for the Dal

Nutritional information

Energy (kJ)2460 kJ
Energy (kcal)588 kcal
Fat21.8 g
of which saturates14.3 g
Carbohydrate69.3 g
of which sugars25.6 g
Dietary Fiber24.3 g
Protein28.7 g
Salt3.4 g
Calcium33 mg
Iron0.9 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Large Saucepan
Lid

Instructions

Prep the Butternut
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks.

Pop the diced butternut onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

Time to Roast
2

When the oven is hot, roast the butternut on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the onion. Trim the courgette, then quarter lengthways. Chop widthways into 1cm pieces.

Peel and grate the garlic (or use a garlic press).

Fry the Veg
3

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the onion and courgette. Cook, stirring frequently, until soft and golden, 7-8 mins.

Add the korma curry paste and garlic. Cook until fragrant, 1 min.

Simmer and Spice
4

Stir in the coconut milk, veg stock paste and the water for the dal (see pantry for amount). Bring to the boil and stir through the lentils.

Reduce the heat, cover with a lid and simmer until the lentils are soft, 20-25 mins. 

Stir often to ensure they don't stick to the bottom of the pan.

Cook the Prawns
5

In the meantime, drain the prawns.

Once the lentils are cooked, stir through the prawns.

Simmer until the prawns are cooked through, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

When the prawns are cooked, add a splash of water to the dal if you feel it needs it. Stir through two thirds of the roasted butternut.

Finish and Serve
6

Share the prawn dal between your bowls.

Top with the remaining roasted butternut.

Enjoy!

This week's must-try HelloFresh recipes

Hoisin Pulled Pork Tacos and Fries

Hoisin Pulled Pork Tacos and Fries

with Slaw, Peanuts, Pickled Cucumber and Spring Onion
Ultimate Chicken and Chorizo Paella

Ultimate Chicken and Chorizo Paella

with Tomato & Rocket Salad and Garlic Ciabatta
Creamy Gochujang Spinach & Ricotta Ravioli

Creamy Gochujang Spinach & Ricotta Ravioli

with Mushrooms, Cheese and Salad
Warming Harissa, Black Bean and Sweet Potato Bowl

Warming Harissa, Black Bean and Sweet Potato Bowl

with Spinach, Flaked Almonds and Yoghurt
Veggie Malai Kofta Style Coconut Curry

Veggie Malai Kofta Style Coconut Curry

with Basmati Rice, Bell Pepper and Peas
Yellow Thai Style Veggie Curry

Yellow Thai Style Veggie Curry

with Roasted Cauliflower and Zesty Jasmine Rice
Italian Inspired Butter Bean Cassoulet

Italian Inspired Butter Bean Cassoulet

with Green Beans, Pesto and Toasted Ciabatta
Lamb Rogan Josh Jacky P

Lamb Rogan Josh Jacky P

with Peas, Green Pepper and Yoghurt
Parma Ham and Parmesan Filled Pasta

Parma Ham and Parmesan Filled Pasta

with Creamy Mushroom Sauce
Sweet Sesame Chicken on Rice

Sweet Sesame Chicken on Rice

with Bell Pepper, Young Pea Pods and Onion
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw
Super Quick Butter Chicken Masala

Super Quick Butter Chicken Masala

with Baby Spinach, Green Beans and Rice
Pesto Crusted Lamb Steak and Roast Potatoes

Pesto Crusted Lamb Steak and Roast Potatoes

with Roasted Asparagus, Baby Plum Tomatoes and Greek Style Cheese Salad
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds
Greek Style Oregano & Sun-Dried Tomato Ribs

Greek Style Oregano & Sun-Dried Tomato Ribs

with Greek Salad, Wedges and Tzatziki Style Yoghurt
Thai Style Spiced Katsu Curry Chicken Noodles

Thai Style Spiced Katsu Curry Chicken Noodles

with Bell Pepper and Carrot
Trivandrum Inspired Spiced Fried Chicken

Trivandrum Inspired Spiced Fried Chicken

with Stir-Fried Spiced Veg and Roasted Potatoes
Spicy Vietnamese-Cajun Gumbo Inspired Sausage Stew

Spicy Vietnamese-Cajun Gumbo Inspired Sausage Stew

with Jasmine Rice, Bell Pepper and Courgette
Indian Style Spiced Beef and Pepper Tacos

Indian Style Spiced Beef and Pepper Tacos

with Mango Chutney Yoghurt Slaw and Baby Leaf Salad
Ratatouille Style Aubergine, Pepper & Butter Beans

Ratatouille Style Aubergine, Pepper & Butter Beans

with Greek Style Cheese, Pesto and Ciabatta Dippers